ROASTED VEGETABLE SALAD BOWL

Roasted Vegetable Salad Bowl image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 16

8 ounces cremini mushrooms, stemmed and quartered
1 small head broccoli (about 11 ounces), cut into 2-inch florets
1 medium carrot (about 7 ounces), peeled and cut into 1/2-inch pieces
1 large parsnip (about 10 ounces), peeled and cut into 1/2-inch pieces
2 tablespoons plus 1 teaspoon pure maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/3 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 small shallot (about 2 ounces), finely chopped
Juice of 1 navel orange (about 1/4 cup)
4 cups baby kale (from a 5-ounce package)
1/2 cup pecans, roughly chopped
1/4 cup crumbled goat cheese

Steps:

Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.